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Vol. 29 No. 1 (2017): Vol 29 Issue 1

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Mass Transfer Kinetic Study of Honey Based Apple Preserve through Osmotic Dehydration

https://doi.org/10.14233/ajchem.2017.20288
R. Kamboj1
1Department of Food Technology, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota-125 077, India 2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India *Corresponding author: E-mail: rajni_kamboj@rediffmail.com
M.B. Bera2
1Department of Food Technology, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota-125 077, India 2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India *Corresponding author: E-mail: rajni_kamboj@rediffmail.com
V. N
1Department of Food Technology, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota-125 077, India 2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India *Corresponding author: E-mail: rajni_kamboj@rediffmail.com

Asian Journal of Chemistry, Vol. 29 No. 1 (2017): Vol 29 Issue 1

Abstract

The present work was focused on study of mass transfer kinetics through osmotic dehydration of apple for solid gain and water loss which was performed for different process times ranging from 10 to 540 min, having three concentrations of honey to sucrose solution (v/w) (100:5, 100:10 and 100:15) at 45, 55 and 65 °C having solution to fruit ratio 3:1. Three empirical kinetic models i.e. Peleg, Power law and Azuara were used for analysis of experimental data. Among these, the Power law model was best fitted. Coefficient of correlation (R2), mean relative deviation modulus (E) and root mean square error (RMSE) were used to determine the best suitable model. The present work depicted that the Power Law model suitably described the osmotic dehydration kinetics with the highest R2 (> 0.982), the lowest E (< 6.028 %) and RMSE (< 2.398).

Keywords

Apple Honey Osmotic dehydration Water loss Solid gain.
Kamboj1, R., Bera2, M., & N, V. (2016). Mass Transfer Kinetic Study of Honey Based Apple Preserve through Osmotic Dehydration. Asian Journal of Chemistry, 29(1), 166–170. https://doi.org/10.14233/ajchem.2017.20288
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